Love is meant to be savored aboard “The Love Boat.”
This February, the cruise line known for its legacy of love, Princess Cruises, is putting love on the menu both at sea and on land.
Related: Princess Cruises shakes up cruise ship beverage scene
All year long on the cruise line’s newest ship, Sun Princess, passengers can enjoy Love by Britto, an artistic-inspired specialty dining experience that celebrates the essence of love. The experience combines vibrant, heart-filled artwork by Romero Britto with a love-themed menu created by the cruise line’s esteemed head of culinary arts, Chef Rudi Sodamin.
Now, the cruise line is preparing to spread love on land in the heart of New York City with an exclusive Love by Britto pop-up event this Valentine’s Day.
In the latest episode of Go Princess Today, which gives passengers a look at everything happening aboard The Love Boat this February, Sun Princess Cruise Director Cole Bockman details the exclusive dining experience. He also raises a glass to Chef Rudi as he marks his 50th anniversary in the culinary world.
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Princess Cruises has built around the “Love Boat” theme.
Image source: Princess Cruises
Princess Cruises’ Love by Britto dining experience heads to NYC
For two nights only this February, Princess Cruises is taking its Love by Britto dining experience from Sun Princess to the New York City waterfront for a special Valentine’s Day pop-up event featuring a chef-curated five-course menu, heart-inspired cocktails, and Romero Britto’s colorful, heart-filled designs.
The exclusive event will be hosted at Currents at Pier 59 on New York City’s waterfront for just two evenings – Feb. 13 and 14.
The experience is all about celebrating love and embracing the spirit of romance.
“It is all about love. It is all about loving the appetizer, loving the main course, loving the dessert,” explained Sami Kohen, Princess Cruises’ vice president of food and beverage. “And the couples will leave loving each other more than ever.”
Related: Carnival Cruise Line brings back romantic event
The menu features creative, heart-shaped presentations of dishes, including a cappuccino of wild mushrooms with shaved truffles and savory tuna with avocado and pomegranate. For the main course, guests can savor a duet of prime beef and wagyu or indulge in Chilean sea bass with caviar mousseline. Dessert choices will include vanilla salted caramel SMiZE Cream or decadent chocolate lava cake.
“But this is about more than just food,” noted Bockman. “It’s about experiencing the vibrant creativity of Britto in a way that’s as unforgettable as it is romantic.”
The exclusive New York event will also offer guests the opportunity to sip bubbly from a Champagne wall like the one found in the Sanctuary Club on board Sun Princess. Beyond being a Valentine’s Day event, the pop-up is also a celebration of the experiences aboard Sun Princess and a preview of what’s to come with the cruise line’s new ship Star Princess that will launch this fall.
Chef Rudi Sodamin marks 50 years of culinary excellence at sea
Along with celebrating love this February, Princess Cruises is celebrating its culinary leader, Chef Rudi Sodamin. On Feb. 1 aboard Sun Princess, Princess Cruises recognized Chef Rudi for his 50-year culinary journey.
Chef Rudi joined the Princess Cruises team in 2022 when he was named the cruise line’s first-ever head of culinary arts, but the celebrated chef has been working at sea since the age of 23 when he became the youngest chef de cuisine in the cruise industry.
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“You can find Chef Rudi’s restaurants aboard Carnival and Princess cruise ships around the globe,” noted Bockman. “From his innovative menus to his passion for excellence, Chef Rudi has transformed the way we experience food on board.”
“Whether it’s a whimsical dish from his specialty restaurant The Catch by Rudi or the intricate creations for Love by Britto,” continued Bockman. “His work has set the standard for culinary art at sea.”
Bockman also noted that the celebration the cruise line held in Chef’s Rudi’s honor “is a testament to his dedication to a career of culinary excellence at sea, along with the creativity and joy he brings to every meal.”
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